Oyster Filo
Serves 4

Creamy Wasabi
1 egg yolk
1 tsp (5ml) rice vinegar
100ml oil
1tsp (5ml) lemon juice
20g wasabi paste
Salt and pepper

Place egg yolk in a bowl with rice vinegar and beat until thick.
Gradually add the oil in a thin stream while beating continuously.
Add lemon juice and wasabi paste and beat.  Season with salt and pepper to taste. 

oysters
4 oysters
100g shredded filo pastry
Vegetable oil for deep frying
2 types of kelp for garnishing
2 tsp 95ml) wasabi

Remove oysters from their shells and set the shells aside. Rinse the oysters under cold water and drain. Wrap each oyster in a quarter of the shredded filo, turning it in different directions four or five times to make sure they are completely covered.  Wrap the oyster in a damp tea towel to prevent filo from drying out.
 Fill a medium saucepan with about 8cms of oil and heat to a moderate temperature. Deep fry the oysters for three to four minutes and drain on paper towels.
Serve in the oysters in an empty oyster shell lined with kelp and top with wasabi cream.

Chef:
Hideki Maeda - Nobu (view profile)